Roasted Asparagus With Scrambled Eggs

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs fresh asparagus
• olive oil
• 1 1/4 teaspoons kosher salt, plus extra
• kosher salt, for sprinkling
• fresh ground black pepper
• 1/2 cup parmesan cheese, freshly grated
• 16 extra-large eggs
• 1 1/4 cups half-and-half
• 4 tablespoons unsalted butter (1/2 stick)

Recipe

• 1 preheat the oven to 400 degrees.
• 2 break off the tough ends of the asparagus and, if they're thick, peel them.
• 3 place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely.
• 4 spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
• 5 roast the asparagus for 15 to 20 minutes, until tender but still crisp.
• 6 sprinkle with the parmesan cheese and return to the oven for 5 minutes, or until the cheese melts.
• 7 while the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, salt, and pepper to taste.
• 8 melt 2 tablespoons of butter in a large skillet.
• 9 cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.
• 10 remove from the heat, add 2 more tablespoons of butter, and stir until it melts.
• 11 check for salt and pepper and serve with the roasted asparagus.